I love Trader Joes! It’s quick and easy for me to run in and grab a few fresh and well sourced ingredients and turn them into a dinner my family loves and I feel good making for them. All of these recipes follow the nutrition habits I teach in my course and that I help my clients with.

While you don’t have to shop at Trader Joes to make these meals, just be sure to try and buy organic fruits and veggies as well as find protein that is grass-fed, pasture-raised, or wild caught. If you reach for carbs, make sure they are organic, whole grain, sourdoughs, or sprouted. And alwasy choose organic whole fat dairy over low fat versions.

Bear with me, the pics for the recipes are coming soon 🙂

1. Healthy Burgers

Serves 2-3 1/3- 1/2 lbs beef recommended per person Vegetable quantities are approximate and can be changed as needed

What You’ll Need:

1 lb grass-fed ground beef

1/2 cup chopped spinach or arugula

1/4 cup chopped mushrooms

1/4 cup chopped onion

1 clove crushed garlic or a tbsp of garlic powder

Salt and Pepper

Optional, serve with:

Tomato

A bed of greens (lettuce, arugula, spinach)

Peanut Butter

Saurkraut

Grilled onions

Grilled mushrooms

Trader Joe’s Roasted Garlic & Onion Jam

Directions:

In a large bowl, use your hands to mix together ground beef, chopped vegetables, and seasonings

Shape meat mix into patty form

Cook on medium-high on a skillet on the stove

Top with any of the above items

2. Ceviche

Serves 5-7

What You’ll Need:

16 oz wild caught fish or wild caught red shrimp (defrosted)

1 cucumber

3 large tomatoes

10-15 lemons, juiced (or do half lemons/half limes)

1 head of cilantro

1 medium sized red onion

2-3 avocados

1 jar green Spanish olives

1 bag organic tortilla chips

Directions:

Dice fish or shrimp into very small pieces

Juice lemons and pour through collander to filter seeds.

Place fish/shrimp in a large serving bowl and pour lemon juice in. There should be enough to cover the fish/shrimp.

Place inthe fridge to stay cold and soak in the lemon while chopping vegetables.

Dice cucumbers, tomatoes, onion, and cilantro very small and add to bowl fish/shrimp after it has soaked in the lemon juice for at least an hour.

Let soak in fridge for as long as overnight to improve taste but can be enjoyed immediately.

Option: Pour an entire 16oz jar of Spanish olives including the juice onto the fish ceviche. If making shrimp ceviche, you may want to add ketchup to it either when you add the veggies or just top individual servings

We always serve our ceviche with lices of avocado on top.

Serve with tortilla chips.

3. Ratatouille

Serves 5-6

What You’ll Need:

Meat of your choice

2 eggplants

1 large yellow onion

2 red bell peppers

6 zucchini/summer squash

4 large tomatoes

A few cloves of garlic, chopped

1 bay leaf

3 sprigs of thyme

Sliced basil

Directions:

Dice all vegetables.

Place diced eggplant in a collander with salt to remove water.

Sauté diced onion in a little olive oil then set aside in a large bowl.

Sauté bell pepper in a little olive oil then set aside in a large bowl.

Sauté diced eggplant in a little olive oil then set aside in a large bowl.

Sauté diced zucchini/squash in a little olive oil then set aside in a large bowl.

Sauté chopped garlic in a little olive oil then set aside in a large bowl.

Combine all vegetables back into pot with the diced tomatoes, bay leaf, thyme sprigs and simmer for an additional 30 minutes or leave in a crock pot on low for a few hours.

Remove thyme an bay leaf, top with basil, and enjoy

4. Machacha

Below Serves 6-7 1/3 lbs beef recommended per person

What You’ll Need:

3 lb grass-fed beef roast

2-3 cloves of garlic

A dozen free range eggs

1 bell pepper, chopped

1 onion, chopped (separated in 1/2)

15 oz organic spinach, roughly chopped

Tortillas

3-5 avocados

Salsa (homemade or organic store-bought)

1 head of cilantro, chopped

Optional: 1-2 tomatoes, chopped for guacamole

Sea salt

Directions:

The night before, put roast in croc-pot and cook on low overnight with a few whole cloves of garlic and salt

Precook whole chicken ahead of time. The day before, put whole chicken in crock pot with roughly chopped carrots and celery, a few sprigs of parsley, bay leaves, and garlic. Cook on low in the crock pot overnight (8 hours).

Line and 8 x 10 pan/dish with aluminum foil and preheat oven to 350.

Grate cheese

If making flour tortilla enchiladas:

Prepare a large, shallow dish or bowl with half of the enchilada sauce.

Dip tortilla in enchilada sauce on both sides. The tortilla doesn’t have to be completely covered.

Lay tortilla flat in pan and place some onion and chicken/shrimp in a line in the center of the tortilla, then roll up.

Do this until the pan is filled, then sprinkle the top of the rolled tortillas with cheese and a little more enchilada sauce.

Cook for 20 minutes or until enchilada is very warm and the cheese has completely melted.

If making corn tortilla enchiladas

Pour half the jar of salsa into pan on the stovetop and turn to medium-high.

Heat tortilla on another pan for about 1 minute or until warm on both sides, then dip both sides of tortilla in the salsa.

Lay tortilla flat in pan and place some onion and chicken/shrimp in a line in the center of the tortilla, then roll up.

Do this until the pan is filled, then sprinkle the top of the rolled tortillas with cheese and a little more enchilada sauce.

Cook for 20 minutes or until enchilada is very warm and the cheese has completely melted.

Warm corn tortillas on a pan. For an extra yummy taco, put grass fed cheese in between two corn tortillas and melt then top with pork and salsa.

11. Healthy Nachos

Serves 5-6 1/4 lb meat recommended per person

What You’ll Need:

2 lbs Mulay’s Breakfast Sausage and/or Italian Sausage

8 oz grass fed cheddar cheese (2-3 cups when shredded)

3-4 ripe avocados

2 cups organic brown rice

16 oz organic black beans, canned or homemade

1 lemon

8 oz organic, whole fat sour cream

Salt

2 bags organic tortilla chips

1 can of salsa (no fake ingredients)

Directions:

Preheat oven to 350.

Begin cooking rice on stovetop as well as the sausage in a pan on the stovetop.

Meanwhile, grate cheese. There should be about 2-3 cups.

Mash avocado and add salt and some lime juice.

Pour beans, with liquid, into a small saucepan and heat until warm.

Line a baking sheet or casserole dish with aluminum foil and spread out 1/2-1/3 a third a bag of tortilla chips on the foil. Sprinkle with 1/3-1/2 the cheese you’ve grated and place in the oven for 6-8 minutes.

Remove from oven and top with rice, beans, dollops of sour cream, salsa, and avocado; and sausage. Place in oven for 2 more minutes.

Make 3-4 batches of this.

Serve individually or on a large plate to share.

12. Beef Bourguignon

Below Serves 5-6 1/2 lbs beef recommended per person

What You’ll Need:

2-3 lbs beef roast cut into 1 inch cubes

8 oz applewood smoked bacon

1 pound carrots, roughly chopped

12-15 pearl onions

4 cloves of garlic

Salt and Pepper

1 bottle dry red wine

2 cups of chicken/beef broth

1 tbsp tomato paste

1 tsp fresh thyme leaves

2 tbsp grass fed butter

3 tbsp whole wheat flour

1 lb mushrooms, roughly chopped (don’t chop small)

Directions:

In a skillet, cook bacon. Transfer bacon to crock pot, but keep bacon fat in skillet.

Brown both sides of the beef cubes in the skillet then transfer to crock pot, leaving the fat in the skillet.

Saute the carrots, onion, and garlic in the skillet until light brown, then add to crock pot along with fat remaining in the skillet.

Add to the crock pot the entire bottle of wine and enough broth to cover the meat.

Add the thyme and tomato paste.

In the warm skillet, combine butter and flour then add to crock pot mixture.

Add carrots and mushrooms to crock pot and give it a stir.

Cook in crock pot on high for 6-8 hours.

Serve with some good bread on the side

13. Chicken Soup

Serves 6-8

What You’ll Need:

In the crock pot:

1 free range whole chicken

2 carrots

2 stalks of celery

2 bay leaves

2 cloves of garlic

A few sprigs of parsley

To make the soup:

4 carrots

6 stalks of celery

1 head of fennel

8 broccoli florets

1 red onion

4 small zucchinis

4 cloves of garlic

1/2 cup fresh basil

1/4 cup fresh parsley

1/4 cup fresh cilantro

6 cups purified water

Optional: 4 tbsp grass fed butter or ghee

Olive oil

Salt and Pepper

Directions:

Preferably one and a half days before, put whole chicken in crock pot with carrots, celery, and garlic. Cook on low for 6 hours or high for 4 hours.

When chicken is done, take chicken out of crock pot and let cool. Then separate the chicken from the bones.

Put the chicken in a container in the refrigerator for tomorrow and put the chicken bones back into the crock pot.

Add purified water to the chicken bones and cook on low for a few hours or overnight.

Meanwhile, dice all the veggies you want to add into your soup.

Strain the broth to remove the bones then put back into a a large pot or the crock pot.

Add your veggies to the broth along with garlic, salt, and pepper.

Either cook in a large pot on medium low heat with a little butter and/or olive oil or put in crock pot on low for the day.

Once soup is ready re-add the cooked chicken meat to the soup and bring to a simmer.

Then serve with an artisan bread and grass fed butter.

14. Salmon + Brie with Cherries & Hazelnuts

I love this as a substitute for crappy pizza!

Serves 5-7 1/3 lb wild caught salmon per person

What You’ll Need:

2 lbs wild caught salmon

1/4 cup turbinado sugar

Thyme

Salt

Brie cheese

Dried cherries

Raw hazelnuts

Organic, artisan bread (preferably local)

Directions for Salmon:

Line pan or dish with aluminum foil and preheat oven to 400

Sprinkle salmon with sugar, thyme, and salt.

Cook for 15 minutes or until the top of the salmon is white.

Optional: Serve with rice, salad, mashed potatoes, or artisan bread.

Melted Brie with Cherries and Hazelnuts

Directions for Brie:

Preheat oven to 375

Place brie in a dish and plae in oven until almost completely melted, about 8 minutes. Meanwhile, slice bread.

Top with cherries and hazelnuts. and place in oven for 2-3 more minutes

Enjoy on top of delicious sliced bread

15. Monster Salad

Serves 2-4 1 chicken breast per person recommended

What You’ll Need:

3 free range chicken breasts

2 tbsps organic olive oil

2 tbsps red wine vinegar

A spoonful of raw honey

1 lemon

1 clove of garlic

1 tsp salt

1 tsp pepper

1 head of organic romaine lettuce

2 cups of organic arugula

2 cups spinach

1/4 cup chopped organic parsley

1/4 cup chopped broccoli

1/4 cup diced green onions

1/4 cup micro greens

A handful of sliced carrots

1/4 cup raw pecan pieces

1 organic apple, sliced

Directions:

Season and cook chicken breasts on medium high, rotating as necessary, until browned on both sides.

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Robyn, the creator of Nomads With A Purpose, is a modern nomad. Her and her family, her husband, Victor, and her five kids travel to seek adventure. She is passionate about health and wellness, striving to live A Playful Life.

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ABOUT THE AUTHORS Robyn and 18 year old daughter, Gabi are the authors and creators behind nomadswithapurpose.com. They are passionate about adventuring in the outdoors through surfing, rock climbing, mountain biking, and hiking. Together they are inspiring others to explore the outdoors, get outside their comfort zone, and #BraveForAdventure.